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This is some of the best pulled pork I've had in a long time (I've been working on perfecting this recipe for months!), and it also doesn't include any highly processed ingredients such as refined brown sugar, corn syrup, or ketchup.
My husband says it is so good that no BBQ sauce is necessary. Now, you know it’s good pulled pork when you don't reach for your favorite BBQ sauce. He would like me to pass on that he does like to dip it into a little hot sauce, although I for sure prefer mine with nothing added.
Try it both ways and decide for yourself. Either way, this is a great dish for serving (and pleasing!) a crowd. Try this Dutch Oven Pulled Pork or this Instant Pot Pork Roast too!
What type of meat is best for slow cooked pulled pork?
Pork shoulder is the most common cut used when making pulled pork. The shoulder includes the front leg and shoulder, and will likely come with a bone and plenty of marbling. The marbling is key because the fat is what will prevent the meat from drying out during the cooking process.
A full pork shoulder is a large cut of meat, so I recommend asking your grocery store's butcher to cut the shoulder down into two portions (3-5 lbs each). There are different names for the various parts of the pork shoulder that may be used—whether you use a pork butt, pork shoulder, Boston butt or picnic roast, they will all work just fine.
How long should you cook pulled pork in a Crock Pot?
The Crock Pot is great for pulled pork because you need to cook it low and slow for several hours. I usually cook 4 lbs of pork shoulder for 7 hours on low. Be aware though, pulled pork will dry out if overcooked.
Can you slow cook pulled pork on high?
I don’t recommend it. Pork is the most tender when cooked on low. Trust me, it’s worth the wait! For a quicker option, try this Instant Pot Pulled Pork.
What to put on a pulled pork sandwich
Pulled pork sandwiches are a super easy dinner idea or way to serve a crowd. If you use real food ingredients for your rolls and toppings, it’s also a healthier alternative to all that junk food you get at Superbowl parties or BBQ gatherings.
Whole wheat bread or bun
Start with any whole wheat slider bun, either homemade or store bought. Whole grain brioche is another delicious option or serve pulled pork sandwich style with homemade sandwich bread.
Vegetable toppings
Traditionally, pulled pork is served with coleslaw. You can also top your pulled pork sandwiches with lettuce, julienned carrots, onions, or arugula—almost any sandwich or burger fixings taste great on pulled pork!
Personally, I like to add veggies that give the sandwiches a bit of crunch. If you’re entertaining, offer toppings buffet style so people can pick their own.
Sauce
My husband says this recipe is great without BBQ sauce, and we avoid it because it’s usually full of sugar. An easy alternative is to drizzle a bit of the leftover juices onto your sandwich. Just don’t go overboard or your bun will get soggy!
Some other great sauce ideas are: hot sauce, tzatziki, and salsa.
Cheese
Not everyone agrees when it comes to cheese on pulled pork, but some popular choices are cheddar, mozzarella, and Havarti. Or, if you’re feeling adventurous, try Gruyère, Cotija cheese, or pepper jack. Try these pulled pork nachos too!
How to make this pulled pork recipe in an Instant Pot
Crockpots and Instant Pots cook things differently, but this is one recipe that does adapt well to pressure cooking. Here’s how to make this pulled pork recipe in an Instant Pot:
- Note: You’ll need an additional 1 cup of liquid for this recipe. Water will work, but chicken stock will be more flavorful.
- Prep the seasoning mixture.
- Heat a small amount of olive oil in the Instant Pot on the sauté setting.
- Meanwhile, cut your pork shoulder into quarters.
- Cover each pork piece with the seasoning mixture, then drop into the Instant Pot. Don’t overcrowd; you may have to work in batches.
- Brown the pork on all sides and remove.
- Turn off the Instant Pot, then toss in half a cup of water or stock and use wooden spoon to deglaze the pan.
- Place the pork back into the Instant Pot and add the remaining ingredients including the other ½ cup of water or stock. Note: Instant Pots heat from the bottom. Add the onion last and keep it mostly on top of the pork.
- Cook on high pressure for 60 minutes. Once it’s done, natural release for at least 15 minutes.
What to serve with pulled pork
I have some great side choice options here on the blog that perfectly accompany this slow cooker pulled pork.
- Collard Greens
- Simple Corn Salad
- Kale and Bacon Stuffed Potatoes
- Southern Potato Salad (without mayo!)
- Whole Grain Cornbread
- Charred Corn Salad with Tomatoes and Avocados
Pulled Pork in a Crock Pot
Ingredients
- 3 tablespoons paprika
- 1 tablespoon kosher salt
- 2 teaspoons pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- ½ teaspoon thyme (dried)
- ½ cup honey
- ¼ cup red wine vinegar
- 3 tablespoons olive oil
- 1 onion (peeled and cut in half)
- 3-5 pounds pork shoulder (cut in half)
Instructions
- In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
- Pour in the honey, vinegar, and olive oil and stir to form a paste.
- Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces. It’s okay if some of it (or a lot of it) just drips down to the bottom.
- Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.
- Serve the shredded pork warm with fixings like homemade coleslaw and cornbread. My husband also likes his dipped in a little hot sauce. Refrigerate or freeze the leftovers.
Tracey says
Would it work to cook it on a high setting in Crockpot? My crockpot's low setting seems to not be working anymore. (Nothing cooks when I use low, it only seems to be good for keeping a warm cider hot.)
Assistant to 100 Days (Amy) says
Hi Tracey. It will work but it might not be quite as tender. ~Amy
JO says
I was planning on making pulled pork for dinner tonight. My crock pot & pork were already on the counter when I saw this pop up on my facebook feed. I'm going to try it immediately!!!
Elizabeth says
Making this now, it looks delicious. I have a question though, as someone who has never made pulled pork like this before. The shoulder I bought had a lot of bones in it... is this normal? Seems like a waste to have the bones factored into the weight of the meat. :-(
Lisa says
That is normal and will help add flavor - leave them in there! It will be falling off the bone by the end :)
Elizabeth says
Oh good, that is what I did! Smells delicious, can not wait to try it tonight, thank you!!!
WhenPigsFry says
Also, the bone releases gelatin when cooked which adds substance to the stock. It will conduct heat to the inside of the meat, too, which cooks the meat evenly and reduces the dryness.
You also commented on it being factored in to the weight. While this is true, meat with the bone removed is typically higher priced since filleting the meat is a skilled job that adds to labor and waste cost.
Last bonus, Fido will love you when he gets that tasty treat to gnaw on while the family pigs out on juicy pulled pork!
CC says
You should never give a dog a bone that has been cooked! They splinter easily and you could end up with a huge vet bill and a seriously injured (or worse) dog.
WhenPigsFry says
Yes, according to Lisa Peterson of the American Kennel Club:
"Cooked, brittle bones are more likely to splinter which may cause fractured teeth and possible perforation of the intestine or throat either on the way down or on the way back up if the dog vomits. Veterinarians also report dogs eating bones run the risk of needing surgery to remove obstructions in the intestines.
Any bone should only be given under supervision so you can monitor if the bone is breaking into dangerously small pieces. If this happens you can ask the dog for the rest of the bone (because you've already taught him the "give" command - right?). Finding an alternative to a potentially hazardous situation is always in you and your dog's best interest rather than leaving it to chance."
We have given bones to our dogs for many generations in our family and I've never heard of any of them dying from it. Around hear, the dogs have a lot better chance of getting hit by truck coming down the road than getting injured by a bone.
Oh, and the last sentence of my above comment that started this conversation was more to wrap up my comment more than it was to give advice about dog care.
Justine says
For those talking about omitting onions because of dietary issues. I have made a similar thing with apple at the base or you could use some potato wedges. It would change the flavour (ovbiously) but you do need something so the pork is not sitting directly on the bottom of the slow cooker.
Kimberly says
I'm excited to try this. I'm a bit of a BBQ snob, but I look forward to trying a recipe that is not tomato based. This looks ver good and I love Crockpot recipes! :)
Brittany @ Proteinandpumps says
Garlic and onion aren't on the low FODMOPs diet in currently on but I think I could make this without those two and maybe find another spice to sub. Thanks for the idea - I have been looking for more variety as this diet is pretty restrictive (though super effective).
Rachel says
Every single one of your recipes that I have tried -- especially your crock pot meat dishes, YUM! -- are fabulous!! The flavor and texture are always perfect. Usually I would do a test run before serving a new dish to a guest, but your trusty recipes have always exceeded my expectations so I'm just going for it! Can't wait to make this on Monday for my father -- having him over for this 70th birthday for an early, casual "supper". He would LOVE this pulled pork!
Someone asked a question about cayenne and her 1 year old: I just scale back the cayenne to 1/8 tsp (instead of 1/4 in the recipes) for my 2 year old (he doesn't like spicy .. he immediately takes the food out of his mouth, sticks out his tongue and then tries to wipe it with his hand). My husband and I like spicy but it still tastes great with half the amount so my toddler can enjoy too. He doesn't seem to mind that amount.
Lisa says
So glad to hear that! And I am with you on (usually) testing stuff first, but I have worked on this one for so long and tried it so many times - it is totally good to go! :)
Mary says
Sounds great - I would like to try this but do not have a crock pot (yet). Can I cook this on the stove in a dutch oven? Would I need to add water or other liquid? Thanks!
Mark says
I'm in the same boat, I imagine it would be fine, I'm just wondering how hot I'd make the oven. I'm guessing not much more than 120 degrees C (250F)
Lisa says
That is a good question (and hopefully someone will chime in with a good answer), but I must say a crock pot is a fabulous investment!!! I use mine every week.
zan says
I have done a lot of dutch oven cooking in the oven and it is usually done between 250-325 degrees F
similar(it is a real food ingredient recipe) to the recipe above I found this one that uses the dutch oven.
http://nomnompaleo.com/post/17812627326/the-healthy-gluten-free-lifes-dutch-oven-pork-roast
The Author had a lot of problems with dried out roast and said this recipe turned out perfect.(it does use extra water)
Best wishes in your cooking
WhenPigsFry says
Usually crock pot and dutch oven recipes can be interchanged, but you need to take into some considerations with the difference in vessel. For example, cooking time will be quicker in a dutch oven, and liquids reduce quicker in a dutch oven. Because of these two things, you'll want to check it more often for internal temperature and to see if you should add liquid.
For this recipe I would start with an oven at 450 for about 10 to 15 minutes. Then reduce to 300 and check temp / moisture every hour to see it's progress. You'll want the pork to reach 160 internal temp to avoid trichinosis. If you need to add liquid, I'd suggest a juice like apple or cranberry or a wine or beer. I hate using water as it doesn't do anything for flavor. Also, to reduce moisture loss, you could place foil over the dutch oven before putting the lid on to retain the liquid.
I'm guessing the cook time will most likely be between 3-5 hours with this method. Also, turning the meat about 2/3 of the way to the target temp could help keep the meat from becoming too dry. Good luck and don't be afraid to experiment.
Amy Pagano says
Can this be made without vinegars? My husband has candida and can't have any vinegar/apple cider/etc. Thanks!
Lisa says
It will alter the end flavor, but I think it would be just fine if you left it out.
Molly says
I was just thinking of making some "pulled chicken" in the crockpot, but was going to make a homemade BBQ sauce to put in after it cooked--I am definitely going to try this recipe (with the chicken I already bought!).
I LOVE your website--so many great recipes that use real food and taste great! And, we've even been at or under budget when buying groceries!
Healthy, delicious, and affordable…doesn't get much better than that!
Thanks for all of your hard work!
Mandy says
I don't eat pork - what is a good cut of meat for an alternative? Thanks!
Lisa says
I have not tried it myself, but I think a whole chicken would be the next best alternative.
Allie says
Turkey works as a great "pulled" alternative! Similar consistency but much healthier.
Jennifer says
How many people would you say this serves? Can't wait to try it!
Lisa says
6 to 8 servings (with other side items available)
Sonja says
Ever since you posted the picture, I've been hoping you would post the recipe! Thanks for all your hard work making real food easier for all of us.
Lisa says
:) You are so welcome!
Nicole says
We make something similar during our "once a month" meal preparations but we use chicken breasts. I would guess that this recipe would freeze similarly, then straight into the slow cooker it goes. I love freezer meals like this that don't require any cooking prior. Now I'll have to try it with pork!
Shelley Hopkins says
I am so excited to see this. My husband is allergic to tomatoes and we love, love love pulled pork BBQ. I have tried different things, but I am trying your recipe this week, as soon as I have time to drive to the store for the pork. Eastern NC style BBQ has no tomatoes, only brown sugar and red pepper, but again I am ready to try this with the honey. Thanks.
Dena says
Eastern NC pulled pork doesn’t usually have, nor require sugar, or any sweetener really. Typically, it’s just vinegar and crushed red pepper, maybe salt and pepper to taste. I make it this way in a crock pot all the time. We love it. Sometimes I add a little cayenne as well, and sometimes vary whether using apple cider vinegar or white vinegar.
Kent Holcomb says
I totally agree. Eastern BBQ is my favorite. I look forward to trying this way.
Amy says
this looks great! but my husband does not like onions. Are those added for flavor? Or do you actually use that with the shredded pork? Thanks!
Lisa says
The onions help add moisture so I would be hesitant to cook without it.
Lisa says
I should add you can totally remove the onion at the end and not serve it with the pork.
zan says
I made Pork a pork Roast very similar to this last Sunday. My Boys wont eat onions and I wanted to add moisture so I added 1 c frozen peaches thawed to the bottom and put roast on top. Adds a fruity flavor but kept roast supper tender and the peaches melted into the meat and sauce.
WhenPigsFry says
I trick onion haters all the time by just leaving the onion whole (cutting the ends off & peeling the skin) to add moister and flavor then pull it out before anyone knows. I've done this a million times with pork and beans and the onion haters love 'em. We'll call it our 'secret' ingredient. ;p
BTW, if you have a pet pig, feel free to give the onion to it, they love onions. However, never give it to the dog, onions contain an enzyme that damages their red blood cells. Plus, it causes bad breath.
Terri says
I did a huge pork loin roast last week with a small jar of apple jelly, 2 minced cloves of garlic, 1/2 cup water and a little salt and pepper. Cooked all day in the slow cooker (I did turn it once at about 4 hours). It was great as is with some rice and veggies. After dinner I shredded it and put it in the fridge to be reheated the next day for sandwiches. We still had a little left and I put in to the center of crescent rolls (I know, horrible, but it is what we had on hand and the kids were making them with cheese to go with lunch), so I did it. Loved it.
Desiree says
This is awesome! The ingredients are stellar, and I feel guilty for saying this, but you have no idea how much I appreciate this being made in a crock pot! I love eating real food, and I wouldn't change it for the world. However, sometimes I feel like a kitchen slave and these delightfully simple and easy recipes are an absolute joy to collect. Thank you so much!
Anika says
Thank you for the amazing whole food recipes! In this one, do you slice the meat in half lengthwise or in two?
Lisa says
I sliced it so there were two square-ish shaped chunks.
Marie says
Sounds similar to a recipe I used a few weeks ago. Except I used brown sugar. Next time I will definitely try honey. Also I like to sear my meat before I put it in the Crock pot, and than saute the onions in the same pan before putting them in the crock pot. I also poured in a yummy Kona Brewing Co. Beer; Pipeline porter flavored w/ Hawaiian kona coffee....just because. So good.
Julia says
I put in a bottle of locally made root beer ! Yum!!!!
Amy says
I know it's not a lot of cayenne in the recipe but is this pork spicy from its use? My son is just one and he likes flavor but I am not ready to test his palate on spicy things (though I LOVE it)!
Lisa says
Good question - not too spicy at all! I do not like spicy myself and thought it was just perfect (and same with my daughters).
Sara says
Just wondering why the roast needs to be cut into 2 pieces?
Everything else sounds fab and will definitely have to try it with some fresh air pork and again with some grass fed beef too.
Lisa says
Sara it helps with cooking time and also allows more surface area to be covered with the paste. I think it would still totally work if you didn't want to cut it though.
Abby says
I cook my pork with chicken or veggie stock, loads of garlic and spices and a large can of Embasa Jalapeños, so delicious, works great for chicken too. I can't wait to try this recipe for some variety though.
Carey says
This is similar to a recipe I've been doing for pulled pork. I made 40 to 50 lbs of it over the course of the 3 to 4 months feeding folks that were coming and going from my place working on a local campaign. I'd use a mixture of pork loin and pork shoulder roasts and I'd also add sliced green, yellow and red bell peppers in with the onion along with the other spices (I used fresh when I had it but dried if I didn't have fresh on hand). Instead of vinegar however, I substituted sparkling apple cider. I also never added any honey or sugar of any kind. But I might try that for my next batch. But most important -- NO ketchup. Definitely not a fan of ketchup. :-) I got rave reviews from this recipe.
Ermintrude says
That sounds like a great way to cook grass fed beef. Low and slow is the way for tender GF beef and bbq beef sandwiches are great for those that don't eat pork these days.
Dayna says
Is there a way for you to post nutritional information on your recipes? I realize that depending on the brand you buy, etc. it may be slightly different. But as someone who needs to track in order to lose weight, it would be great instead of manually having to add in all the ingredients of every recipe or estimate it based on some other food. Thanks for your consideration.
Lisa says
Dayna - We don't post that on purpose because we don't track any numbers (like calories, fat grams, carbs, etc.). We feel that part of eating real food is eating a variety of whole foods (in moderation without overeating) and the rest falls into place. It's a lot more enjoyable as well.
R w says
tottaly agree!! as long as in Moderation . lol
Pam says
One of my favorite ways to make pulled pork is a Kahlus Pig recipe. Pork butt/shoulder, 1 T. Liquid smoke, kosher or Hawaiian salt. Pierce meat with fork, pour liquid smoke over meat, sprinkle salt all over meat. Cook on low in the crock pot for 8-10 hours. Shred. Add your favorite sauce or eat plain. Delish!! What are your thoughts o liquid smoke. It's says "all natural".
Andrew says
Liquid smoke is made by burning wood, like hickory, then cooling the smoke in a condenser. The cooled smoke turns to liquid then they add water. So it is pretty natural.
Kara says
Thank you so much for this! I love pork shoulder recipes in general (very affordable cut of meat and works great in the slow cooker), but I always have to disregard all the "BBQ"/pulled pork recipes I see because they all start with "1 cup of ketchup." Ick. Anyway looking forward to trying this!
Kim @ Hungry Healthy Girl says
I've been craving some good pulled pork that's good for you. I cannot wait to give this a try!!
Nikki says
Oh this does look very tasty. We love our crock pots around here and have several different shapes and sizes. What I don't have - yet - is one of those multi-pot units you posted. Looks like they would be extremely handy for potlucks, etc.
Sarah T. says
Thanks!! I have a pork shoulder in the freezer waiting to be used! I will try this. We will probably have it on a roll like a sandwich!
Sherry says
Sounds and looks great! Another suggestion is to add a couple of chopped up apples. I've tried pulled pork in the Crockpot and a Le Creuset Dutch oven and prefer the browning that happens in the oven.
Emilie says
Have you tried subbing maple syrup for the honey??
Lisa says
I have and while it works I just didn't like it nearly as much as this version.
Courtney says
Love this! We just got a few Boston butts from our local farmer and they are in my freezer now. I was looking for a new slow cooker recipe to try for pulled pork. We love serving it with green beans and some mac and cheese :)
Lisa says
Yes, this would be great with a Boston Butt Roast!
Sandy says
This looks amazing! Can't wait to try it :) for the thyme - did you use fresh or dried? Thanks!
Lisa says
I used dried. I updated the recipe with that detail - thanks for the question! :)
Michele says
Sounds good, but my husband and I have discovered we detest Thyme. Is it essential? (I realize there's not much, but a few years ago, we did a big batch of Christmas gifts in jars that all called for it, so we dutifully bought and used it only to discover that we hated everything we made! Even a little turns us off. But I keep seeing it in recipes, so I guess we are the minority. :) )
Kasha says
I detest thyme too. I usually sub by using a bay leaf when it makes sense. It gives an earthiness without tasting like dirt (which is what thyme tastes like to me)
Megan says
Savory is a great substitue for thyme. I have used that in my salade dressings when I run out:)
Lori says
My daughter thinks thyme tastes and smells like mold. Now that she said it, I can smell it, but I still like it.
zan says
we don't like thyme but Like rosemary. So we started substituting Rosemary for thyme. And I love Rosemary with pork and chicken dishes which is where I have ran into thyme the most.
Lea says
That is really bad-ass. Congrats! I don't eat pork so I can't say much about the recipe (thought it looks like a great alternative to the regular recipes), but my Dog, those crock pots are beautiful! Very jealous!
Lissa says
This might be a silly question, but I just wanted to make sure...for step # 3, you said "rub the honey mixture all over the sides" I just want to make sure that you meant all over the sides of the pork and not the crock-pot itself.
Thanks!
Lisa says
LOL! Yes, all sides of the pork. I'll add that to the recipe. :)
Jone says
that's amazing....
Franki says
This sounds delicious! We don't eat pork so I'm going to try it with chicken:)
Becky says
My daughters love pulled pork. My recipe uses Campbell's soup, brown sugar, and ketchup. I cannot wait to try this, because I always hate how processed the ingredients I have to add to it are! This looks amazing! And my iPad just won't let me rate it 5stars...at least I got it to go to 4 from 3...